• Step 1

  Sort and rinse beans; place in large bowl. Bring 8 cups water to a boil; carefully pour boiling water over beans in bowl. Soak beans 10 min; strain. Rinse under cold water.

• Step 2

  Set electric pressure cooker on BROWN; add 1/4 cup oil, mirepoix, 1/8 tsp red pepper flakes, and pancetta. Cook, stirring occasionally, 10-12 min. Cancel BROWN function. Add Tuscan seasoning, sage, butternut squash, potatoes, tomato paste, salt, beans, and remaining water; stir to combine. Close and lock lid; set dial on lid to PRESSURE. Set pressure cooker timer for 25 min on HIGH.

• Step 3

  Release pressure using quick release method (carefully avoid steam); open lid. Remove sage. Transfer half of bean mixture to blender; puree until smooth. Return puree to pressure cooker; stir to combine. Add rice and remaining red pepper flakes; season with pepper. Stir to combine. Close and lock lid; set dial on lid to PRESSURE. Set pressure cooker timer for 6 min on HIGH.

• Step 4

  Release pressure using quick release method (carefully avoid steam); open lid. Transfer contents to serving dish; garnish with remaining oil and grated cheese.

Note: When servings & ingredients are modified, nutrition & directions may vary.